Starting with a clean slate is usually easier than renovating an older facility to catch up with food safety specifications as shown in the Food Engineering November 2014 article, “Renovate for the right reasons.”

If you’re in the seafood or juice industry, each of which fall under HACCP rules, FSMA’s HARPC (Hazard Analysis and Risk-based Preventive Controls) doesn’t apply to your business—and probably won’t in the future.

Ecolab technical experts will explore holistic views of dry cleaning and sanitation programs, how to identify and eliminate water sources, existing cleaning and sanitizing solutions, and new waterless technology.